Hommy HM116T, Руководство пользователя

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Step 1 : pour the fresh ice cream slurry into
hopper.
Step 2: Install the gravity pipe and close the hole of gravity pipe. You put a measuring glass
on the bottom of the throat block , then you pull down the handle to let the slurry flow into the
measuring glass. When the fluid level is close to at 300mL on the scale, you should push up
the handle and pour the slurry into hopper.
Step 3 : put the lid on the hopper.
Step 4: click on the refrigeration icon to produce ice cream. When the production finishes,
you should adjust the hole of gravity pipe and the size of holes you want depends on your
actual selling situation.
Usage (Pasteurization)
Shutdown every day
Once a day necessary : pasteurization is that the slurry in cylinder and hopper must be
heated to kill bacteria when the temperature reached a specific range and then the
temperature must drops to certain degree(lower temperature), which can protect the slurry
from decay.
Important : the slurry in hopper is one-third the height of hopper at least.
Step 1 : clean the throat block, area nearby
the bottom of throat block, front board and
the place soiled by the food or steam.